0:03
How are y'all doing out there?
0:07
I hope y'all are all doing well.
0:14
I hope you all like soup.
0:16
Now I'm gonna start with a half a stick of butter
0:22
in my pan and I've got,
0:27
I guess maybe a half a cup of onions diced.
0:30
And we are gonna cook those until they're soft.
0:35
Uh, the name of this soup is Roasted Red Bell Pepper Soup.
0:40
And I just love a red pepper 'cause
0:44
they have like a natural sweetness
0:47
to me that the green bell peppers don't have.
0:50
So, just going to cook those until they're kind of soft.
0:56
And then we are gonna be adding a teaspoon
0:59
and a half of curry powder.
1:01
And let's see how many,
1:03
how many bell peppers did we use?
1:06
- [Cameraperson] That was three.
1:07
- Three bell peppers.
1:09
And it's important that you roast your bell peppers.
1:13
You can slice 'em in two,
1:16
pull out all the membrane and the seeds,
1:21
turn 'em upside down on a baking sheet
1:24
and roast 'em until they start to turn dark.
1:30
And might spray 'em with a little olive oil.
1:35
I try to keep spray olive oil around here.
1:40
You know, it is for like non-stick
1:42
but it works real good for things like that.
1:45
And then you just pull the skin off.
1:52
just holding them over my gas flames.
1:54
- [Cameraperson] Ooh, wow.
1:56
- And just charred the devil out of 'em.
1:58
And then pull that skin off.
2:00
And then you just slice 'em,
2:03
slice 'em nice and thin.
2:07
And so that's super easy.
2:14
so I'm gonna add our roasted red pepper
2:20
and I'm going to add a little chicken stock
2:25
because I'm gonna use my emulsifier on it
2:30
before I get all the liquids in,
2:34
so hopefully it (machine whirring)
2:36
it won't make a mess.
2:37
(mechanical whirring)
2:39
So I'm gonna add our curry powder.
2:44
I'm gonna add our heavy cr-
2:48
I think I'm gonna wait on that.
2:50
I think I'm gonna go ahead and add our chicken stock.
2:54
This is a very very simple soup, y'all.
2:57
And there's no meat in this.
3:08
(mechanical whirring)
3:10
If you wanted it completely smooth
3:14
at this point before it gets too hot,
3:17
you could put it in a food processor or a blender.
3:21
So we're gonna let this cook y'all,
3:23
for ten or fifteen minutes.
3:30
And I'm gonna taste it.
3:31
And at that time I will season.
3:39
I'll season our soup with salt and pepper.
3:42
Okay. So we let that cook. (clears throat)
3:45
Excuse me, we let it cook ten or fifteen minutes I think.
3:50
And now I'm just adding the cream.
3:53
And we want to slowly and gently
4:03
You don't want your cream to boil,
4:09
We are gonna let that cream get warm
4:14
and then I'll taste it and I'll fix our seasoning
4:20
with the salt and pepper at the end.
4:30
the red bell pepper is a natural sweetener.
4:36
And so I'm not gonna put too much salt in it,
4:43
just a little, 'cause people can salt it at the table.
4:47
But I think the pepper will be nice in it.
4:55
And I'm gonna put just a little fresh parsley in it.
5:07
Just another way to eat your vegetables. (laughs)
5:10
Isn't that right? (laughs)
5:12
So look how pretty this is.
5:18
And I let our, I let our cream
5:23
slowly, slowly reach the temperature.
5:27
Now let's see, I had me a soup spoon.
5:31
So let's see if I, see that?
5:33
That green just brings it to life.
5:37
If you've got chives,
5:39
chives would be beautiful in it.
5:44
Or a little fresh thyme.
5:57
It is so good, y'all.
6:02
It is so good. (chuckles)
6:05
Try it. You'll like it, y'all.
6:08
Love and Best Dishes.
6:10
And I even taste a fresh parsley,
